“A fridge without aioli is like a body without a soul,” according to Sue Pearson, the Kangaroo Island chef who runs a series of food-related ventures, including gourmet catering company Two Birds and a Squid.
Aioli is just one key ingredient in Pearson’s crab tart, a simple, crowd-pleasing entrée dish that uses the Kangaroo Island produce she’s so passionate about. It’s also one of the dishes featured on her menu at the Kangaroo Island Cup Carnival Coopers Long Lunch on February 15.
Pearson uses whole locally sourced crabs to make this dish, but for the sake of saving time she suggests using fresh prepared crab meat bought from your local fishmonger.
Aioli
Ingredients
2 egg yolks (free range)
1 whole egg (free range)
4 garlic cloves, freshly chopped
500ml canola oil
¼ cup fresh lemon juice
Murray river sea salt
Method
Place the egg, yolks and garlic into a food processor, blend for 30 seconds, then start adding the oil in a very slow, steady stream.
Initially the fat of the eggs and the oil don’t get along, hence the “slowly does it” approach. Rush it and the mix will separate, forcing you to start again. This is a dynamic process – so do use your judgement.
The consistency will change as the mixture begins to emulsify and become thicker. At this point you can slightly increase the oil flow, but always remain conservative in the amount being added to avoid the mixture separating.
When three-quarters of the oil has been added, add half the lemon juice, then continue with the remainder of oil.
Remove the mixture from the processor into a large bowl.
Add salt to taste and add the rest of the lemon juice, if required.
Crab tarts
Ingredients
4 x 8cm shortcrust pastry tart cases – you can make your own or buy ready-made
400g fresh crab meat
1 ½ cups aioli
1 tsp Murray River sea salt
1 tsp Ferguson lobster oil
½ tsp truffle oil
Leaves from 1 stem tarragon (about 10 leaves), chopped
Method
In a mixing bowl, combine crab, aioli, salt, lobster oil and tarragon. Divide the mix into four. Check the seasoning and adjust, if necessary, then spoon into tart cases.
Add 3 or 4 drops of truffle oil to the top of each tart just before serving and place the tarts onto plates. As a finishing touch, drizzle a little more lobster oil around the tart.
Makes four tarts.
